By Traeger Kitchen
Take a trot on the wild side with John Dudley’s Grilled Wild Turkey Orange Cashew Salad. Start with two skinless, wild turkey breasts and marinade them in teriyaki sauce, fresh ginger and a blood orange soda. Roast on the Traeger, slice when finished and combine with a cashew salad.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1/4 Cup | teriyaki sauce |
12 Ounce | Blood Orange Kill Clif or Similar Citrus Soda |
1 Teaspoon | fresh ginger |
2 Whole | Wild Turkey Breast Halves, without skin |
As Needed | Traeger Chicken Rub |
4 Cup | romaine lettuce, chopped |
1/2 Whole | Red or White Cabbage, chopped |
1/2 Cup | shredded carrot |
1/2 Cup | Edamame, shelled |
1 Whole | Smoked Yellow Bell Pepper, sliced into circles |
1 Whole | Smoked Red Bell Pepper, sliced into circles |
3 Whole | Chive Tips, chopped |
1/2 Cup | Smoked Cashews |
1 Teaspoon | orange zest |
As Needed | Juice from large orange |
1 Teaspoon | ginger, minced |
2 Tablespoon | Seasoned Rice Vinegar |
1 Teaspoon | honey |
To Taste | Jacobsen Salt Co. Pure Kosher Sea Salt |
1/4 Cup | light vegetable oil |
1
For the Marinade: Combine teriyaki sauce, Kill Cliff soda and fresh ginger. Pour marinade over turkey breasts in a Ziplock bag or dish and seal. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
2
When ready to cook, set temperature to to 375℉ and preheat, lid closed for 15 minutes.
3
Remove turkey from the refrigerator, drain the marinade and pat turkey dry with paper towels.
4
Place turkey into a shallow oven proof dish and season with Traeger Chicken Rub.
5
Place dish in the Traeger and cook for 30-45 minutes or until the breast reaches an internal temperature of 160℉.
6
Remove the breast from the grill and wrap in Traeger Butcher Paper. Let turkey rest for 10 minutes. While turkey is resting, prepare salad.
7
Assemble salad ingredients in a bowl and toss to mix. Combine all ingredients in list for vinaigrette.
8
After resting for 10 minutes, slice turkey and serve with cashew salad and blood orange vinaigrette. Enjoy!
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